4. Cook the Chicken:
Cover the slow cooker and cook on low for 4-6 hours, or until the chicken is fully cooked and tender. The internal temperature of the chicken should reach 165°F (75°C).
5. Add Spinach:
About 30 minutes before serving, stir in the fresh spinach. Cover and continue cooking until the spinach wilts and softens.
6. Serve:
Once the chicken is tender and the sauce is creamy, remove the chicken breasts from the slow cooker and shred or serve them whole, depending on your preference.
Spoon the creamy sauce and sun-dried tomatoes over the chicken. Garnish with chopped parsley.
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This recipe is heavenly and divine! I wasn’t sure about it at first as it’s not typical, but it came out fantastic!.
